Mix ingredients in stand mixer for 30-60 seconds. Cover with plastic wrap and let rise for 2 hours at room temperature. Transfer the bowl of dough to the refrigerator and let rest for two hours.
For some, that’s a kitchen blasphemy. “Do it right or don’t do it at all!” they shout. If a thing is worth doing, it’s worth doing properly! OK, fine, but that kind of gatekeeping could keep a big ...
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There's nothing like homemade bread, and this rustic seeded loaf is better than you'll get from artisan bakeries
In her exclusive video for Homes & Gardens, How I Host with Clodagh McKenna, the chef and cookbook author shares her favorite recipes for fall hosting, including this crusty home-baked loaf, topped ...
This is the first of two bread recipes for winter baking. Neither are kneaded, but rather made with a stretch-and-fold motion right in the bowl. The second recipe, for focaccia, will run in this space ...
I didn’t want to get my heart broken again. I’ve been hurt too many times by bread. I’ve been hurt by starters that would never become sufficiently foamy, by doughs that sullenly refused to rise, by ...
Unless you’re reading this story in your grandmother’s Brooklyn or Minnesota kitchen, a loaf of dark bread just out of the oven, you may be part of the vast majority of people for whom dense rye ...
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